Hot cross buns

Name: Hot cross buns
Cook time: 2 h 30 min
Yield: 8
Cuisine: British
Ingredients: 80g caster sugar; 60ml (¼ cup) warm water; 7g (2 tsp) dried yeast; 125ml (½ cup) lukewarm milk; 35g butter, melted; 410g (2¾ cups) plain flour; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; 1 tsp salt; 105g (⅔ cup) currants; 120g (⅔ cup) raisins; 40g (¼ cup) mixed peel; 1 egg, whisked; 1 tsp natural vanilla extract

March 6, 2018

Time:2 hours +Makes:8

In 16th-century England, bakers were restricted by law to making spiced buns only on certain occasions. One of these was Good Friday, when the symbolic ‘cross buns’ were sold warm, as the rhyme 'one a penny, two a penny, hot cross buns' attests. This recipe can easily be doubled.

Ingredients

80g caster sugar
60ml (¼ cup) warm water
7g (2 tsp) dried yeast
125ml (½ cup) lukewarm milk
35g butter, melted
410g (2¾ cups) plain flour
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 tsp salt
105g (⅔ cup) currants
120g (⅔ cup) raisins
40g (¼ cup) mixed peel
1 egg, whisked
1 tsp natural vanilla extract

Decoration

2 tbsp plain flour
115g (⅓ cup) apricot jam

Method

Step 1
Combine a pinch of the sugar and the warm water in a large bowl. Sprinkle over the yeast, then set aside for 7 to 8 minutes or until foamy. Add half the milk, half the melted butter and 110g (¾ cup) of the flour and stir until smooth and combined. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 45 minutes or until doubled in size.
Step 2
Combine the remaining sugar, spices, salt, dried fruits and mixed peel in a bowl. Stir into the yeast mixture with the egg, vanilla and the remaining milk and butter. Add the remaining flour and mix until a coarse dough forms. Turn out onto a lightly floured work surface and knead for 5 to 6 minutes or until the dough is soft, smooth and elastic.
Step 3
Put the dough in a lightly oiled bowl, turning to coat in the oil. Cover the bowl with plastic wrap and set aside in a warm, draught-free place for one hour or until doubled in size.
Step 4
Knock back the dough with just one punch to expel the air. Turn out onto a clean work surface and use a large sharp knife to cut into 8 equal portions. Lightly grease a baking tray. Roll each portion of dough into a ball and place on the greased tray. Cover with a tea towel and set aside in a warm, draught-free place for 1½ hours or until nearly doubled in size.
Step 5
Preheat the oven to 180C. To make the decoration, combine the flour with 2½ tablespoons water or enough to make a firm paste, beating with a wooden spoon until smooth. Place in a small piping (icing) bag fitted with a small plain nozzle and pipe a cross on top of each bun. Bake the buns for 20 minutes or until an inserted skewer comes out clean. Transfer to a wire rack to cool.
Step 6
Put the jam and 2 tablespoons water in a small saucepan over low heat and stir constantly for 1 to 2 minutes or until warm and combined. Pass through a sieve, then use a pastry brush to brush over the buns.